Coconut Rice

Ingredients:-

Rice - 1 Cup
Grated Coconut - 1 Cup
Chopped Green Chillies - 2 Nos
Chopped Ginger
Curry Leaves
Chopped Shallots
Mustard
Dried Red Chilli
Urad Dal
Salt
Oil

Method: - 

1. Cook the rice with enough water and keep this aside.
2. In a pan, pour oil and add Mustard, Dried Red Chilli and Urad Dal.
3. Once spluttered, add Chopped Green Chillies, Ginger and Shallots to this and saute.
4. Add the grated coconut to this and saute this mixture for a minute.
5. Add salt to taste and mix the Cooked Rice and mix well.
6. Coconut Rice is ready to be served hot.

Appam

Ingredients:-

1. Rice(Long Grain Rice) - 2 Cups
2. Grated Coconut - 1 nos
3. Boiled Rice - 1/2 cup
4. Yeast - 1 tsp
5. Sugar
6. Salt

Method:- 

- Soak the rice in water for about 6 - 8 Hrs.
- Add yeast to a small bowl and add some warm water and sugar and leave it to ferment.
- Grind the soaked rice along with the water, Grated Coconut and Boiled Rice.
- Grind this well to make a loose Batter (Consistency of Dosa Batter).
- Pour this on to a Bowl and add the fermented yeast to this mixture and mix well.
- Keep this mixture in a warm place and let this mixture ferment.
- Once fermented, mix this well with salt and sugar.
- Place Appam pan on to the flame and pour a spoon of batter.
- Spread this by rotating the pan.
- Cover it and cook for 1 to  2 minutes.

Puli Inji

Ingredients:-

1. Tamarind - 250 gm
2. Chopped Ginger - 100 gm
3. Green Chilly - 10 nos
4. Jaggery - 100 gm
5. Turmeric Powder - 1/4 tsp
6. Asafoetida - 1/4 tsp
7. Mustard, Dried Red Chilly and Curry Leaves
8. Water
9. Salt


Method:-

- Mix tamarind in 4 Cups of Water and boil this mixture.
- Strain the pulp adding 2 more Cups of Water to the boiled mixture
- Add 2 tbsp of Oil in a pan.
- Add Assafoetida Powder, Turmeric Powder, Curry leaves and saute well.
- Once its sauteed well, add chopped Ginger and Chopped Green Chillies and mix well.
- Add the pulp to this mixture and stir well. Add salt to taste to this mixture.
- Boil this well and reduce this mixture to a thick consistency.
- Add crushed Jaggery to this mixture and stir well until Jaggery melts into this.
- In a small pan, add some oil, mustard, dried red chilli and curry leaves.
- Once the mustard stops splattering, add this mixture to the dish.